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Leek & Blue Cheese Polenta

Ingredients 

1 cup        Polenta

4 cups     Chicken stock 

2 TBSP     INFUSED  Garlic Olive Oil

2                Leeks, washed, white portion sliced thin in to rounds 

1/3 cup      Blue Cheese, crumbled

To Taste     Kosher Salt and Freshly Ground Black Pepper

 Directions

 Heat 1 tablespoon of  INFUSED Garlic Olive Oil over medium high heat, in a 3-4 quart sauté pan. 

Sauté leeks for 6-8 minutes, until tender.  Increase heat, add four cups of chicken broth and bring to a boil.

Gradually whisk in polenta.  Reduce heat and cook until the mixture thickens and the cornmeal is tender (about 20 minutes).  Stirring often, about 20 minutes.

Remove from heat and stir in remaining Garlic Olive Oil and Blue cheese.   Stir until melted.   Adjust seasoning.  Serve with pan juices Garlic &  Lemon Roasted Chicken.  




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